Oven-baked spinach pancakes
I have made these spinach pancakes in the oven several times, including for a contest where I actually won something with them. I usually prepare them when I need something filling but that can be made relatively simply. It's the kind of recipe where you deal with the pancakes first, then the filling, and at the end, you just leave them in the oven.
Quick info
Total time: about 1 hour and 10 minutes
Preparation time: 35-40 minutes
Baking time: 20-25 minutes
Servings: 6-8
Difficulty: medium
Recipe type: main, lunch or dinner, suitable for occasions when you have guests
Ingredients
For pancakes:
350 ml milk
350 ml sparkling water
3 eggs
150 g sour cream (12% fat)
150 g flour
5 g sugar (1 teaspoon)
5 g salt (1 teaspoon)
oil for frying
butter for greasing the tray
For the filling:
400 g frozen spinach (I used Bonduelle, but any brand works)
200 g cheese with herbs
200 g cheese
100 g sour cream (12% fat)
a bunch of green garlic
a bunch of dill
10 g salt (to taste)
5-6 freshly ground peppercorns
Preparation method
1. For the pancakes, beat the eggs in a bowl. Add sugar and salt and mix until dissolved.
2. Add the sour cream, then start alternating flour, milk, and sparkling water, mixing constantly until you obtain a batter slightly thicker than regular pancakes. It’s important that it’s not too thin, so they don’t break after baking.
3. Heat a pan with a drop of oil and cook the pancakes one by one, flipping them on both sides. Remove them to a plate and set aside.
4. While making the pancakes, let the spinach thaw in a strainer to drain as much as possible.
5. Clean and finely chop the green garlic. Put it in a greased pan with a little oil over low heat and sauté quickly (about a minute, without burning).
6. Add the drained spinach and sauté for 1-2 minutes. Add the sour cream, mix, and let everything cook on low heat for another 3-4 minutes.
7. Turn off the heat and let the mixture cool slightly.
8. Crumble the cheese with herbs, grate the cheese, and chop the dill. Add everything over the spinach, add more salt and pepper to taste, and mix well.
9. Fill each pancake with the spinach mixture, then fold them into triangles.
10. Preheat the oven. Grease the tray with a little butter and arrange the pancakes side by side.
11. Place the tray in the oven for 20 minutes.
12. After 10-15 minutes, take the tray out, sprinkle grated cheese on top, then return to the oven for another 5 minutes.
13. Serve while warm.
Why I make the recipe often
For me, spinach pancakes in the oven are a solution when I want to prepare something that is filling and easy to share. They can be made in advance and reheat well, and the filling can be easily adapted.
Tips and variations
Tips
- The pancake batter should be slightly thicker than for classic pancakes so that they remain fluffy after baking.
- If you don’t have a non-stick pan, grease it with a little oil for each pancake.
- The filling should not be too liquid; otherwise, it will release water in the tray.
Substitutions
- The cheese with herbs can be replaced with cottage cheese or any other type of cheese you have on hand.
- The green garlic can be replaced with regular garlic, used sparingly.
- Instead of cheese, another type of cheese that melts well can be used.
Variations
- You can add sautéed mushrooms to the filling for extra flavor.
- Fresh spinach can be used, but it must be blanched and drained very well beforehand.
- If you prefer a lighter version, you can use less sour cream.
Serving ideas
- They can be served alongside a simple salad or yogurt.
- They are also good cold, but the texture is more pleasant when they are still warm.
Frequently asked questions
1. Can I use fresh spinach instead of frozen?
Yes, but it needs to be blanched for a few minutes in salted water, drained well, and chopped.
2. Can the pancakes be made in advance?
Plain pancakes without filling last a day in the fridge, covered with foil.
3. What kind of cheese can I use if I don’t have cheese with herbs?
You can use cottage cheese, ricotta, or even lightly salted telemea, possibly adding fresh herbs to taste.
4. Is it necessary to bake them?
For texture and flavor, yes. Baking helps the filling bind and the pancakes form a light crust on top.
5. Can the filled pancakes be frozen?
I don’t recommend it because the texture won’t be the same after thawing, but theoretically, it can be tried.
Nutritional values
Approximately, one serving has between 300-350 kcal, with 13-15 g of protein, 18-20 g of fat, and 25-30 g of carbohydrates. The values may vary depending on the cheese used or if other ingredients are added. It’s a filling recipe, with a good protein and fat intake, but also carbohydrates from the pancakes.
Storage and reheating
The filled pancakes last in the fridge for 1-2 days in a container with a lid. They can be reheated in the oven or in a covered pan over low heat. They do not retain their texture as well if stored for longer.
For those who want something filling and savory, spinach pancakes in the oven are indeed practical. Once you have the routine with the batter and filling, the rest goes quite quickly.
Ingredients: Pancake ingredients: 350 ml milk 350 ml sparkling water 3 eggs 150 g sour cream 12% fat 150 g flour 5 g sugar (one teaspoon) 5 g salt (one teaspoon) oil butter Filling ingredients: 400 g Bonduelle spinach 200 g herb cheese 200 g cheese 100 g sour cream 12% fat a bunch of green garlic a bunch of dill 10 g salt 5-6 freshly ground peppercorns
